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Clean recipe · americastestkitchen.com

Pumpkin Gingersnap Icebox Cake

A few pantry ingredients make this no-bake dessert easier than pie to throw together.

Original recipe: americastestkitchen.com

Yield:
16 servings
Total:
12 hr 30 min
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Ingredients

  1. 15 ounces canned unsweetened pumpkin puree
  2. 8 ounces cream cheese, softened
  3. 1 cup packed (7 ounces) light brown sugar
  4. 1 tablespoon vanilla extract
  5. 1 teaspoon ground cinnamon
  6. ½ teaspoon table salt
  7. 3 cups heavy cream, chilled
  8. 1 pound gingersnaps, divided
  9. unsweetened cocoa powder for dusting

Instructions

  1. Using stand mixer fitted with whisk attachment, whip pumpkin, cream cheese, sugar, vanilla, cinnamon, and salt on medium-high speed until very smooth, about 2 minutes, scraping down bowl as needed. Reduce speed to medium-low and slowly pour in cream. Whip until thickened, 2 to 3 minutes. Increase speed to medium-high and whip until soft peaks form, 1 to 2 minutes.
  2. Spread 2½ cups pumpkin filling over bottom of 13 by 9-inch baking dish. Arrange half of gingersnaps in even layer over filling (overlapping cookies slightly as needed). Repeat layering with half of remaining filling and remaining gingersnaps. Spread remaining filling over top and smooth into even layer with spatula. Cover baking dish with plastic wrap and refrigerate cake overnight or up to 2 days. Dust evenly with cocoa. Serve.